Black Sheep Dancing

Why be like everyone else when you can be yourself?


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Avocado, Strawberry, and Goat Cheese Toast

Avocado, Strawberry, and Goat Cheese ToastLately I have been on an avocado kick. I put it on toast, salads, even eat it plain. Today’s new creation was so supper yummy! Light, yet delicious. Mmmmm.

Like many recipes lately, this one is super easy.

Avocado, Strawberry, and Goat Cheese Toast

  1. Toast a piece or two of bread
  2. While it is toasting take a whole avocado and smash it up just a bit.
  3. Spread on the toast when it is ready.
  4. Add goat cheese crumbles on top
  5. Slice strawberries and place on top
  6. Drizzle with some balsamic vinegar. If you are feeling fancy, you can cook it on the stove top for just a bit until it is more like a syrup.
  7. Eat. Eat. Eat.


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Fig, Pear, and Brie Grilled Cheese

Brie, Fig, Pear Grilled Cheese

Brie, Fig, Pear Grilled Cheese

Brie, Fig, Pear Grilled CheeseI love Pinterest…a lot. I love to see all the creative ideas. Well, lately I’ve been on a fig kick, and after browsing recipe after recipe, I came up with a recipe of my own. Fig, pear, and brie grilled cheese. Oh my! It is delicious and a nice grown up version of a kid staple.

Fig, Pear, and Brie Grilled Cheese Recipe

Ingredients

  • Bread
  • Fig jam/butter
  • Bosc pear
  • Brie

Spead the jam on both sides of the bread. Layer cheese and sliced pears. Grill as normal. If you like a nice golden, buttery crust go ahead and put some butter on the outside of the bread slices. Enjoy! photo


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Boozy Watermelon Slushy

Since I moved back up north, I have blossomed into a full-blown foodie-wanna-be. I say that, as I am not a total food snob, but I do love to cook, and I do love good food. Since my munchkin would prefer to eat peanut butter and jelly every day, and Riley shouldn’t really be eating people food, I have guests over for dinner so we can enjoy yummy food. Food like my Boozy Watermelon Slushy. Okay, maybe that’s a drink, but hey, those are good too.

With that never-ending watermelon (Think pickles, and more pickles), I still had about two gallons of watermelon puree I froze into cubes and have been storing in the freezer. And then we had that heat wave. That just screams refreshing drink.

Boozy Watermelon Slushy

Ingredients

  • Watermelon cubes (puree frozen into cubes)
  • Mint Simple Syrup
  • Vodka
  • Sprite or Soda Water

Directions – Combine cubes and syrup and blend. Add vodka. Pour into glass and top with sprite for a sweet drink or soda water for something a little lighter in taste. For a thicker drink add regular ice as well to the blender stage. If you’re feeling fancy, garnish with a sprig of mint.

I purposely did not do amounts – that’s up to you. It’s up to you how boozy/sweet you want your drink.


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Vegetables and Rice

 

I have a very tiny garden to go with my very tiny apartment. Half of it is in pots, and the other is growing over the sidewalk. But, me and the munchkin make the most of the space and were able to fit in tomatoes, carrots, beans, egg plant, lettuce, herbs, bell peppers, hot peppers, zucchini, and even some potatoes. Every morning we go out and water our garden and pull some weeds. Well, I pull weeds and water while the munchkin digs in the dirt and terrorizes some poor bug.

Our hard work is paying off. Our cherry tomatoes have started to come in, and we’ve gotten quite a few beans. Today we thinned out the carrots, as they were a little forest growing in our garden. Luckily, munchkin is more apt to eat veggies when he picks them himself, so he pulled the carrots and picked the beans. Score one for mom!

Vegetables and Rice

  • 1 clove garlic
  • carrots, chopped
  • onions, chopped
  • green beans, snapped into 1-inch pieces
  • red bell pepper, chopped
  • Muenster cheese
  • Rice

Directions:

  1. Put rice and water in a pot in a 2:1 ratio and cook to directions on package
  2. saute garlic, carrots, and onion in pan. Add green beans and cover and cook on medium heat for five minutes
  3. Add in bell pepper and cook to desired crispness
  4. Spoon hot rice onto plate and cover with a slice of muenster cheese, allowing the cheese to melt and top with veggies.


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Fancy Fried Egg Sandwich

On my last visit home I was exploring my parents’ garden to see what they were growing, and instantly became envious of their super lovely rainbow chard. It’s large and gorgeous, and I knew as soon as I returned home I MUST make something with chard.

Luckily, I recently started a Pinterest account. Have you seen this? It keeps track of random things you find on the web in a pretty board that is fun to look at. Because this is what I need, another way to occupy myself with looking up recipes. Anyways, I started a board for all kinds of chard recipes, and so for dinner I decided to create my own. Thus, the fancy fried egg sandwich.

Ingredients:

  • bagel
  • egg
  • muenster cheese
  • tomatoes, chopped
  • chard, any variety, chopped
  • Mayonnaise

Directions:

  1. Heat skillet to medium low heat. In an oiled pan, break your egg and let it cook. Meanwhile, toast the bagel.
  2. When ready, flip the egg and place piece of muenster cheese on top. On side of pan place chard and tomatoes and cook just long enough to wilt chard.
  3. Spread some mayonnaise on the bagel. Assemble egg and chard mixtures on top of bagel.

Enjoy!


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Key Lime Cookies

So, now that I have a bazillion jars of that Pineapple Lime Marmalade, I had to find a way to use it up. It’s pretty limey, so I don’t see myself using it every morning on my toast. Sometimes, but not every day. But what to do with it?

I already discovered it is yummy with cream cheese and crackers. Mmmmmm….but then I thought, what about thumb print cookies? Thumb print cookies rolled in coconut! Man, it was ON!

Ingredients:

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 3/4 cups flour
  • 1/2 cup Pineapple Lime Marmalade
  • 1/2 to 1 cup shredded coconut

Directions:

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter, sugar and egg yolks. Mix in flour until a soft dough forms. Scoop with a small scooper and roll dough into 1 inch balls. If dough is too soft, freeze and start again. Roll cookies in coconut and place balls 2 inches apart onto ungreased cookie sheets. Use your thumb to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of marmalade.
  3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

These turned out AWESOME. However, you must like key lime pie to like these cookies. If you don’t, well, more for us I guess.


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Refreshing Saturday

This is day 3 of my mega long weekend. I am so enjoying it. After a busy month, I needed to kick back and relax. I had my naps, my reading…today it was a sit on the porch kind of day…kind of. After we did everything else.

First, we went to the parade. Munchkin loved the gallons of candy he got. I’m pretty sure he ate about five pounds of tootsie rolls just during the parade, not to mention everything we took home.

Then we went to the grand opening of Columbus Commons. It was lots of fun, but I think the festivities could have been a little more clearly defined. It was hard to figure out everything that was going on without any posters or schedules. Fun, non the less. The science experiments by COSI were a highlight!

So, we were ready for a break, or at least I was. We were sitting on the porch eating some of my cinnamon bread when I spotted the mint and I HAD to have something with it…immediately. So I made some yummy mint simply syrup to put in some iced tea. Ah, did that hit the spot!

We topped the evening off with Tangled. Very cute, classic Disney movie. We might have to buy that one.

Mint Iced Tea

Combine 2 cups sugar, 2 cups water and approx 10-15 mint leaves (chopped) and bring to a low boil and stir until all sugar is dissolved. Remove from heat and let steep for 30 minutes. Strain into a jar and refrigerate.

To serve: Pour about 1/4 of glass with simple syrup. Fill glass with ice and top with iced tea. Stir and garnish with a sprig of mint.

Enjoy!